A exquisite and poignant sauce for which I'll say unto my cook, "There's gold, go forth and be a knight!" - Ben Johnson.

Canning

To can fruit, one-fourth to one-third is the most common quantity of sugar used. In jelly making three-fourths to equal parts may be required, according to the acidity of the fruit.

To keep juice from spoiling, use new rubbers, sterilize all jars, covers, rubbers, spoons, etc., and cover all jars while contents are still boiling hot.

Canned fruits are richer if cooked in a syrup instead of in water, to which sugar is added to form a syrup after the fruit is cooked.

How To Can Pineapple

Make thin syrup of 1 quart water to 1 ½ pounds granulated sugar. Cook 6 pounds of fruit to this amount until fruit is tender. Can while hot.

Marie Huff, Wabash, Indiana.

Canned Corn

Eleven cups corn, 1 cup salt, 1 cup granulated sugar; mix thoroughly and heat gradually. Boil 20 minutes, pack in jars and seal while hot. To cook cover with cold water, boil a few minutes, pour off water and cover well again with water and boil 30 minutes. Drain and season to taste with butter and cream. - Mrs. A. E. Giles.

Blackberry Jelly

Wash, put berries in a kettle, mash, add just a little water, boil up thoroughly and strain. Measure and boil hard one-half hour, skim well, then add equal measure of heated sugar. Boil up (do not stir); pour into glasses. - Mrs. O. P. Westervelt. 10

Currant Jam

Four qts. ripe currants, 1 lb. seeded raisins, rind of 1 ½ oranges, with juice of 3. Put through meat grinder, add 4 qts. sugar, and cook about twenty minutes. - Mrs. Alonzo Wookey.

Heavenly Jam

Five lbs. grapes, 3 large oranges, cut in small pieces, 1 lb. whole raisins, 1 ¼ cups walnut meats, chopped, 4 lbs. sugar. Skin grapes, cook pulp until soft, put through strainer, add skins and other ingredients. Boil 20 to 25 minutes. Pour into jars. When cool cover with parafin.

Mrs. W. E. Shaw.

Strawberry Jam

Wash, drain, and mash strawberries, take equal measure of sugar, bring to a boil, boil five minutes, no longer, seal in jars or in jelly glasses. This has the color and taste of Sunshine preserves, and much easier to make. - Mrs. J. R. Pfander.

Apricot Marmalade

Soak one pound dried apricots in one quart of water over night, then cook until soft. Put through colander and add one-half can (No. 2) pineapple and one cup of nut meats. - Mrs. C. W. Colby.

Orange Marmalade

6 large naval oranges, 1 grape fruit,

2 lemons.

Peal fruit carefully, being very careful to remove all white part from orange rinds only. Cut all the rinds in narrow strips with scissors. Cut the pulp fine and add cut rinds to six quarts cold water; cover and let stand over night, in the morning put on stove and cook down to one-half the quantity, then add three scant quarts granulated sugar, cook until juice like jelly.

Mrs. Wm. Hawley Smith.